Nothing goes better with a sandwich than a crunchy side of chips! Next time you have a craving, try chef Tyler Florence's Sweet Potato Chips Fried with Garlic and Sage with his Ron-Trey Entrée Pork Roast Sandwich and Cranberry-Apple Cider Shandy.
Servings: Serves 2–4
  • 1 head of garlic
  • 1 bunch of sage
  • 2 large sweet potatoes
  • 2 quarts vegetable oil for deep frying
  • Sea salt
  • Directions
    Take a large pot and set over medium heat. Add garlic and sage and bring the oil up to 375°. As the oil heats up, the sage and garlic will infuse the oil. Remove garlic and sage and set aside. Using a mandolin or vegetable peeler, shave thin chips out of the sweet potato. Rinse in cold water, drain and fry in oil until crispy. Drain and season with sea salt.


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